The Geisha varieties adapted to the Cauca region have been characterized by having a delicate, citric and aromatic profile, which, thanks to the climatic conditions, the altitude, the terroir and the intense rains throughout the year, allow them to develop a brilliant profile that highlights the quality of this variety The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the the fruity flavor and then the coffee is washed with thermal shock Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation